The idea for these Asian-influenced salmon burgers came to me when I was thinking of what to do with a leftover knob of ginger. I had never made fish based burgers before, and I was a little wary of my audience–when opting for a home cooked meal my parents don’t usually eat Asian or burgers–but decided I could rely on unconditional love to make this meal a success. After both plates were clean (even my mom’s), my parents asked if I would make the salmon burgers again the next time I cooked. Success indeed.
You can make the sauce the night before, but don’t add the fish until the day of. The acid in the lemon juice will cure the salmon like a ceviche if combined for a long period of time.